1 to 2 green serrano or jalapeno chilies, stemmed, seeded and minced, or to taste

Salt to taste

1/2 lemon or lime, juiced

1/3 to 1/2 cup chopped fresh cilantro, or to taste

Directions

In a skillet set over moderate heat, warm the oil until it is hot. Add the onion and pepper and cook, stirring, for 5 minutes, or until softened. Add the garlic, gingerroot and curry powder and cook, stirring, for 2 minutes. Add the tuna, chilies and salt and cook, stirring, until heated through. Season with lemon or lime juice and toss with cilantro. Serve with rice or as a filling for flour tortillas.